Mix salt into flour, then cut butter and water in with knives, forks, or a pastry blender. Mix just until the dough sticks together; it’s okay if there are still some butter lumps!
On a clean, floured surface, roll the dough out into a large rectangle. Fold the dough into thirds, then repeat, rolling and folding and rolling to create micro layers in the dough. Do this about 5 times, then fold it, wrap it in plastic wrap, and allow it to rest in the fridge for about an hour.
Make your almond paste (if going with the homemade option). You can find our recipe here.
Cut pears lengthwise, then into thin (⅛ inch, ½ cm) slices.
Mix together lemon juice, honey, and cinnamon, then gently toss with pears until evenly coated.
Get your dough from the fridge and roll it out into a large rectangle (about 15x12 inch, 38x30 cm). I’d suggest cutting out a 3x6 inch (7.5x15 cm) rectangle in paper to use as a stencil. Cut as many rectangles out as you can, then roll out any extra dough and cut a few more. This should make about 12 rectangles.
Place dough rectangles on a greased cookie sheet and gently press the dough to form ½ inch (1¼ cm) borders. Sprinkle the borders with a touch of sugar.
Divide your almond paste into 12 portions, then roughly crumble it onto the center of each dough rectangle, leaving the ½ inch border free and clean.
Lay a few overlapping slices of pear over the almond paste.
Bake at 350 degrees for 45 minutes, or until crusts have risen and are lightly browned.
With your finger or a spoon, glaze the pears with a touch of honey to give them a sweet and shiny finish.